Preheat the oven to 200°C (400°F/Gas 6). Place the cauliflower in a baking dish, drizzle with coconut oil and roast for about 30 minutes, or until golden. Do this while the curry is cooking, then set to one side.

In a large pan, cook the onions, garlic, and ginger in 2 teaspoons coconut oil for about 10 minutes, then add all the spices, and cook on a low heat for a few minutes more.

Add the tomatoes, stock, lentils, and sweet potatoes, cover and reduce the heat to a low simmer. Cook for about 30 minutes, stirring occasionally to make sure the bottom doesn’t burn and that you have enough liquid. Top up with water if needed. Add the coconut milk and continue to cook until the lentils and sweet potato are very soft. Add the cauliflower to the sauce in the pan.

Leave the curry to stand while you cook the rice. Rinse the rice and add to a pan with 400ml hot water, bring to the boil then reduce to a simmer for about 20 minutes.

To make the dressing, place all the ingredients in a bowl and mix together well. Cover and keep in the fridge until needed. Serve the curry with the rice and the yogurt dressing.